Carbohydrates in food
著者
書誌事項
Carbohydrates in food
（Food science and technology / editors, Steven R. Tannenbaum, Pieter Walstra, 74）
Marcel Dekker, c1996
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
This work offers comprehensive coverage of the chemical analysis, structure, functional properties and nutritional relevance of monosaccharides, disaccharides and polysaccharides used in food. It presents current information on the significance of carbohydrates in diet, and furnishes both chemical and biochemical methods for carbohydrate analysis.
目次
- Mono- and disaccharides - analytical aspects
- mono- and disaccharides - selected physiochemical and functional aspects
- mono-and disaccharides - nutritional aspects
- cell wall polysaccharides - structural, chemical and analytical aspects
- functional aspects of cereal cell wall polysaccharides
- gums/hydrocolloids - analytical aspects
- gums and hydrocolloids - functional aspects
- plant cell wall polysaccharides, gums and hydrocolloids - nutritional aspects
- starch - analytical aspects
- starch - physiochemical and functional aspects
- starch - nutritional aspects.
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